Description
Rhubarb Custard Pie is a classic dessert that perfectly combines the tartness of fresh rhubarb with the creamy sweetness of custard, all nestled in a flaky pie crust. This delightful treat is ideal for summer gatherings or cozy evenings at home, sure to impress family and friends alike. Serve it warm or chilled, and elevate your dessert experience with toppings like whipped cream or vanilla ice cream. Whether you’re an experienced baker or just starting out, this straightforward recipe will guide you through creating a pie that’s both visually stunning and deliciously satisfying.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 beaten eggs
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Evenly distribute chopped rhubarb in the unbaked pie shell.
- In a bowl, whisk together sugar, eggs, heavy cream, flour, and salt until smooth.
- Pour custard mixture over the rhubarb.
- Bake at 400°F for 10 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 40 minutes or until the center is slightly jiggly.
- Allow pie to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg